This gluten free conversion chart is the bomb! Your favorite recipes can easily be amended and enjoyed.
There truly is no need to recycle cookbooks from your former gluten consuming life. Learning how to substitute old grains for new ones is a must when living with gluten sensitivity or celiac disease.
There is one caveat- don’t try to substitute these measures in yeasted bread recipes (that is another beast in and of itself). If you are interested in exploring gluten free bread baking see the links below to get you started.
See She Sugars recipes and tips-
She Sugar’s “10 Steps for Successful Gluten Free Bread Making”
She Sugar’s “Gluten Free Bread Recipe”
I would encourage you to explore other flours in addition to the recommendations on this chart for “rice flour”. Rice flour is devoid of healthful nutrients that can be found in many other gluten free flours.
Try substituting wheat flour with a blend of gluten free flours.
Some of my favorites are teff flour, quinoa flour, oat flour, buckwheat flour, almond flour, garbanzo bean flour (I don’t care to use this in a sweet recipe).
The beauty of this chart is that you can successfully substitute gluten free flours for the glutinous variety in pancakes, cakes, cookies, etc.
Check it out and enjoy!
